Escarole and Potato Soup
Recipe courtesy of
Food Network Kitchen
- Total:
- 50 min
- Prep:
- 15 min
- Cook:
- 35 min
- Yield:
- 8 cups for 2 servings
- Level:
- Easy
Ingredients
Directions
In a pot heat the oil over medium high heat. Stir in the onions, celery and potatoes and cook for about 5 minutes. Pour in the chicken stock and water and bring to a boil. Reduce heat and simmer the soup for 20 minutes or until the potatoes are tender.
Season the soup with salt and pepper. Stir in the escarole and cook for 2-3 minutes. Serve immediately with crusty bread and grated parmesan
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